I think it’s time to start blogging and show my little creations, actually the reason why I started the madness of this blog, namely cakes. I began this summer, 2012 to be more concerned than ever about cakes, and I was so nervous with every thing I did but people say that I should continue, as I do a great job baking cakes. I know, I know, many say this because the real reason is to have always something sweet to taste, homemade without any food additives, but I like making cakes for the dear ones, and not only so anyway I’ll move on and continue baking.

The first post is dedicated to a special lady, my age, who had a great confidence in my abilities as a disaster baker that ordered not only a cake for her, for her father in law and her husband as well. This is also the reason for which I named this cake by her name, Roxanne.

We’ll leave the small talk for later coffee and proceed to instructions. For this cake we need:

After I made the sponge, as per the cake recipe mentioned above, in this case adding some cocoa, I added the cream, some call mousse. You start by placing the gelatin to be softened, exactly as specified on the envelope, in the fruit compote juice. In the meantime, beat the cream with the mixing machine until it hardness and in another bowl beat up the egg, first the whites and then add the yolks, just like in the sponge recipe, to double its volume.

After this, mix cream and beaten eggs. Then you take the bowl where you left the gelatin to soak (which should not be metal) and put it in the microwave for about 30 seconds to soften gelatin. This is one of my little secrets, and it’s a process that heats the gelatin very well, because if you heat it on your cooking machine it might boil, so the risk is higher and that should be avoided completely.
Allow the cream to cool for a bit as it might me more liquid because of the gelatin added earlier and after this you can start to assemble the cake.

Separately you can start stirring the sugar syrup, made out of the fruit compote and other essences. We mix them and boil for few seconds and then, while hot, we add it over the sponge mounted on the cake stand. After this we add the whipped cream on it, then generously sprinkle diced fruits. When finished the assembly we dress it with a layer of cake icing, a recipe that you will find in my future posts. The next step is to stick on the cake the Finetti sticks.

Finally, we take the fruits for decoration and cut them then we arrange them on the cake in a pleasant manner.
The last thing would be the preparation of the cake gelee syrup, following the instructions on the back of the envelope and add it over the fruits while is hot as it hardens once is cooled down. And last but not the least, a section, for you to enjoy.